The Heart Of Texas

I created a special dry rub for one of our trips to the Llano River Ranch. It is very flavorful and completely organic. I pulverized all ingredients in a spice mill to create a very fine texture. Llano River Ranch Dry Rub 1/2 C comino seeds 1/2 C whole coriander seeds 1/2 C whole mustard seeds 2 C organic USA paprika 1/2 C Sucanat (unprocessed sugarcane sugar) 1/4 C pink Himalayan sea salt 1 T cayenne pepper 100X 1/2 C granulated garlic 1/2 C granulated onion 1 C Tellicherry black peppercorns I toasted the Camino aka cumin seeds, cilantro bolita aka coriander and mustard seeds in a black iron skillet. I pulverized all ingredients with a spice mill. I also pulverized the salt and Sucanat (unprocessed sugarcane sugar). Milling the sugar and salt make it much more intense!

Clay's Homemade Pizza Homemade Italian Sausage Pizza - 50% grass-fed sirloin 50% happy pig Boston shoulder (pork butt) Whole Foods Pepperoni - Italian Import - lightly broiled and drained Fresh Basil I like them crispy I greatly reduce the grease by cooking the sausage in a black iron skillet and then drain it. Nice and crispy.

Seafood Gumbo Southeast Texas Style ~ I have been on a mission since I was very young to taste and record the best family gumbo recipes handed down in southeast Texas. My mom had her mom's who had her mom's here in southeast Texas. Each generation did something a little different to suit the chef. I have made a point of eating gumbo at the finest seafood places in Texas and Louisiana. I have also read reviews and visited every place in New Orleans with a reputation for gumbo. I'm dead serious and there is one gumbo that stands above the rest! Let me be the first to say, I was never totally disappointed and always loved the various chef's take on this French Creole staple. Gumbo varies across the board. I have a Lady's Auxiliary Creole cookbook from the 60's and it is powerful tool to guide methods and flavors. Back then, pork fat ruled and it still does! Pork fat and roux are a marriage made in heaven. I like a dark, toasty roux which adds a nutty depth of f

1 cup of organic short grain brown rice flour 2 egg whites 1 cup of Perrier salt pepper whip the egg whites thoroughly. Add the cold Perrier. I put mine in a glass of ice for a few minutes. Whip the egg whites and Perrier thoroughly. Slowly add the rice flour until it is a rather runny consistency. I salt and pepper the shrimp or vegetables or the like, prior to dipping them in the batter. I do not add anything to the batter. Make sure your oil is not too hot! Note: you can add a little paprika if you want a darker crust. This recipe is closer to the ancient Japanese recipe than most. Rice flour in my opinion defines whether or not it is a true tempura. The simplistic amount of ingredients makes the batter. Enjoy ~

4 cups home milled soft summer wheat berries (pastry flour) 2 T granulated garlic 2 T granulated onion 2 T fresh cracked black peppercorns 1 T cayenne pepper 2 T sweet paprika 1 T seasoned salt pulverized in a spice mill to a fine powder mix all the dry ingredients together in a large stainless steel bowl 4 egg yolks 4 cups water mix well in a separate bowl dip chicken pieces in the flour mixture then in the egg yolk wash then back into the flour and then into a cast iron skillet with a few inches of grease. Cook at about 325 to 350 degrees so the chicken will get good and cooked without burning the crust. I would call it a medium temperature boil. It should take about 25 minutes. Cook until nice and golden brown and drain on paper towels. Enjoy ~